Summer Pasta with Smashed Tomatoes, Peaches & Mozzarella


We have been cooking this quick little dinner recipe rather frequently during the summer. At a first glance, it might seem like it’s just a classic/boring fresh tomato pasta. But when you consider the context: hot summer days, family time, ripe tomatoes in season, everyone is hungry but no one feels like cooking … you’ll realise that it’s exactly the kind of simple dinner that we all need more of. We have of course given this dish our own schwung. Instead of just serving tomatoes fresh, we squeeze/punch/smash them up a bit so they get softer and release some of that lovely juice that gets mixed with olive oil, a splash of the hot pasta water, fresh basil, garlic and pickled capers. Already there, you got yourself a pretty great flavor combo. But then we throw in a handful of peach slices for extra sweetness, delicious toasted pine nuts and some large chunks of creamy buffel mozzarella, which makes it Italian-grandmother-kind-of-awesome.


You can serve this with any type of pasta. In our home we usually use various sorts of gluten free (buckwheat is a favourite) or whole grain pasta or spiralized/shredded zucchini (also known as zoodles), but here we are using bean linguine, made entirely from dried beans and therefore naturally vegan, gluten free and high in protein. This pasta has a delicious flavour and a nice chewy texture. We have seen various sorts of bean pastas starting to pop up in supermarkets and health food stores – soybean pasta, chickpea pasta and black bean pasta – so keep an eye out for those next time you are out shopping for pasta.



In this dish the quality of the ingredients is everything. Use only fresh, ripe tomatoes and peaches and make sure to choose your favourite olive oil.

If you want a creamier sauce, you can sub the mozzarella for ricotta cheese + some lemon juice, which also is really awesome. You can of course also add parmesan cheese if you prefer. For a vegan option, I think it’d be interesting to work with a softer type tofu instead of the cheese. Perhaps pre-marinate it for a while in olive oil and fresh Italian herbs.


Pasta with smashed raw tomatoes, peach & mozzarella
Serves 4

1 clove garlic
2 tbsp pickled capers
500 g / 1 lb ripe tomatoes
3-4 sprigs fresh basil, leaves picked and chopped, save some for garnish
a few glugs of cold-pressed olive oil
a pinch sea salt and black pepper
200 g  / 7 oz bean pasta or other gluten free pasta alternative or zucchini noodles
1 handful pine nuts
2 peaches or nectarines
200 g / 7 oz mozzarella cheese
1 handful rucola/aragula/rocket salad

Mince the garlic very finely. Mash the capers with the back of a knife. Divide the tomatoes in half. Chop the basil. Place everything in a large serving bowl and add a few glugs of olive oil, salt and pepper. With your hands, squeeze or punch the tomatoes until soft and juicy. Cook the pasta in lightly salted boiling water according to the instructions on package. Meanwhile, lightly toast the pine nuts in a skillet on medium heat. Slice the nectarines and tear the mozzarella in smaller pieces. When that pasta is done, reserve about 1/2 cup / 100 ml of cooking water and drain the rest. Add the pasta immediately to the serving bowl while it’s still hot, toss with the tomato ‘sauce’ and rucola until well mixed, add some of the cooking water if you want to make it a little juicier. Decorate with peaces, mozzarella cheese, pine nuts, arugula, a few whole basil leaves and an extra drizzle of olive oil. Ready to serve.



  • Amanda
    Made this yesterday using Swiss chard instead of arugula and added chick peas and used spaghetti squash for noodles. It was awesome! Thanks for the beautiful inspiration
  • Fantastiskt gott! Bytte ut olivoljan mot pesto och det var uppskattat i hela familjen, även av min kräsna syster!
  • How perfectly lovely this recipe is! Love the addition of peaches here, great idea. Thank you for sharing.
  • Smashed tomatoes, of course what a great idea!! Love when an ingredient can serve double duty and fill it for the sauce as well. And the addition of pickled capers seems spot on to me. Lovely, family-style summer pasta dish.
  • A very beautiful dish! I'm having my Tomato Festival this week, so I'm enjoying seeing all sorts of tomato recipes.
  • renata
    Not only that it looks beautiful but it also tastes great .Thanx for sharing .
  • Lynn
    What makes me frustrated are comments about a recipe when the commenter has not even made the recipe yet. Yes, it may look great (and it does). Yes, it may sound like a delicious dish (and it probably is), but many of us read the comments to finds out how the recipe tasted. What, if any problems, did you come across? What suggestions and/or additions would you make now that you've actually made the recipe and eaten it?
  • Giulia
    absolutely perfect with this weather und looks really italian! I'll try it today :)
  • This pasta recipe looks amazing! We've been eating a lot of peaches this summer. They are so delicious in salads and as topping on porridge. /Camilla
  • This looks so yummy!
  • oh my goodness! this looks delicious! I think a vegan almond cheese made from straining soaked and blended almonds with herbs and lemon would fit really well here too! YUM! Can't wait to try :)
  • Erica
    You always have the most stunning food photography!
  • Gosh, the idea of mixing peaches and tomatoes is so interesting!! A must try!
  • Sandra
    It was wonderful....who would imagine that peaches would make such an impact. The summer tomatoes and peaches make this a DELIOUS summertime meal!! My family wants more of this amazing dish. ❤️It
  • Jane
    Just mad and eaten : delicious. Used maize pasta to which We added jumbo prawns cooked in garlic and cider reduction to make an additional non veggie topping. Beautiful sharing food.
  • These photos are beautiful - those tomatoes just look SO fresh and delicious! Bean pasta is definitely on my list to try soon!
  • What an inspirational salad! Peaches and tomatoes is super intriguing. I can't wait to give this a try. My lovely little tomatoes are ripening as we speak. It is hard for me to resist eating them right off the vine like grapes.
  • Hurray for simple dinners!!!Looks finger-licking good :)

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